Wrap dough in plastic wrap. Chill dough in the fridge to harden so it’s easier to handle. When ready, lightly dust work surface with flour, roll out dough to 5mm thickness and cut with cookie cutter (dust cutter with flour to prevent sticking).

Put cut cookies on baking pan lined with parchment paper. Brush with egg wash then dash the top with chili powder.

Bake at preheated 325 F oven for 15-20 minutes or until golden brown. Cool cookies on a rack. Store in air tight container when completely cooled.

Regina’s Note:

Seaweed: I used snacking seaweed instead nori for sushi making– snacking seaweed is usually lightly seasoned with salt and oil, making the cookies more flavorful.

Flavor: The cookies have a nice seaweed flavor and not too sweet. Chili powder wasn’t spicy ( you can also use paprika powder– it’s more for the look). Next time I will try adding finely grated Parmesan cheese… sounds like a good combination with seaweed…